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Recipes Recipes
Twice Baked Potatoes (Serves 2)
Time and Temp:
Prep Time: 10 minutes
Cook Time: 43-50 minutes
Temp: 390˚F + 350˚F
Ingredients:
2 russet potatoes
½ cup of sour cream, plus extra for garnish
½ cup of chopped broccoli
5 slices of chopped bacon, cooked
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon butter
¾ cup milk
¾ cup sharp cheddar cheese, shredded
2 tablespoons chopped chives
Directions:
1. Place potatoes in NuWave Brio Basket and bake at 390°F for 35-40 minutes, or until
soft in the middle.
2. Once fully baked, remove potatoes from NuWave Brio and let cool.
3. While potatoes are baking, combine sour cream, broccoli, bacon, salt, pepper, butter,
and milk in medium bowl; set aside.
4. When potatoes are cool to the touch, cut potatoes in half and scoop out insides.
5. Add removed potato to sour cream mixture and stir to combine.
6. Place potato mixture back in skins and place in NuWave Brio Basket.
7. Bake potatoes at 350°F for 8-10 minutes.
8. Let potatoes cool for about 3-5 minutes, then transfer to serving tray and top with
sour cream, cheese and chives.
Roasted Brussels Sprouts (Serves 4)
Time and Temp:
Prep Time: 10 minutes
Cook Time: 15 minutes
Temp: 390˚F
Ingredients:
1 pound fresh brussels sprouts
2 teaspoons olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon granulated garlic
Directions:
1. Remove any tough or bruised outer Brussels sprouts leaves.
2. Trim the stems on the sprouts.
3. Rinse sprouts, shake dry, and set aside.
4. Press “Pre-Heat”, set temperature at 390°F and set cooking time at 15 minutes.
Press “Start”.
5. Combine salt, pepper, garlic, and olive oil in bowl.
6. Add sprouts to bowl and toss to coat.
7. Once ready, place sprouts in Fry Pan Basket and cook, pausing occasionally to shake.
Tip: The sprouts are done when the centers are tender and the outsides are
caramelized and a bit crispy. If the Brussels sprouts are large, cut in half vertically to
ensure proper cooking.
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